| The shops these days are full of all sorts of goodies | | | | to substitute cilantro or add a little tarragon)pinch of salt |
| suitable for the vegetarian. So longer do you have to | | | | Either a deseeded chopped chilli (You could use dried |
| satisfy yourself with an omelette or salad. And | | | | flakes) or two teaspoons of finely chopped sweet/bell |
| because there is such choice you can choose low | | | | pepper. |
| calorie options. | | | | Mix the water and arrowroot well and then cook until |
| Also there are now a number of meat substitutes if | | | | thickened. Allow to cool and then place all ingredients in |
| you wan to go that way. Vegetarian bacon - yes | | | | a screw top jar. Replace lid tightly. Shake well. Will |
| really - look in the frozen food cabinet - adds that | | | | keep for a few days in the fridge. |
| something to lots of dishes and I frequently use it, even | | | | Stuffed Squash |
| when cooking for omnivores. | | | | Butternut or acorn squash is what I generally have |
| Rice Salad | | | | available, but the recipe can be used to stuff other |
| This has quite a long list of ingredients, but is still quick | | | | vegetables such as bell peppers and eggplants ( |
| and easy. | | | | aubergines). |
| I haven't given amounts as you can alter them to suit | | | | Serves 8 as stuffing. |
| what you have available and how many diners there | | | | You need for each person ½ a squash or |
| are. | | | | eggplant or a whole sweet bell pepper. |
| Cold cooked rice - a large cupful per person | | | | ½ cup raisins , sultanas or chopped dried |
| Pineapple chunks | | | | apricots |
| Vegetarian bacon, 3 rashers per person | | | | I cup vegetable stock |
| A deseeded, finely sliced chilli | | | | 2 finely chopped onions |
| Some coriander or basil | | | | 1 Garlic clove, crushed |
| A few salted cashews or dry roasted peanuts ( too | | | | 2 Apples, peeled, cored & diced, about 1 1/2 Cup |
| many puts the calorie count up of course.) | | | | I stick of celery diced |
| Juice of lime or lemon | | | | 1 1/2 Cups crumbs from 7-grain bread or other whole |
| Crisply fried onion | | | | grain bread, toasted slightly inungreased fry pan |
| Cooked vegetables such as sweet corn, peas, | | | | 2 teaspoons of salt |
| asparagus pieces and snowpeas. | | | | 1 - 2 teaspoon of herbs - a mix of herbes de |
| Mix together the rice, chilli and pineapple. Fry the | | | | Provence is good |
| vegetarian bacon rashers in a non stick pan. They | | | | Grated peel of one lemon |
| take only seconds so keep an eye on them. Either fry | | | | If using squash halve and remove seeds. For peppers |
| your onions, sliced thinly or reheat previously fried ones. | | | | cut off and retain a cap and deseed. For egg plants |
| Add the cooked vegetables and the nuts to the rice | | | | remove stem piece and halve, making a slight hollow. |
| mixture. Add a squeeze of lemon or lime juice. | | | | You may need to cut a small piece off the squashes |
| Crumble the bacon rashers and mix in. Arrange on a | | | | and egg plants so that they will sit level in dish. |
| plate. Decorate with the chopped herbs and the crispy | | | | Bake the vegetables cut side down in a medium oven |
| onion pieces. Non vegetarians might want some | | | | for 50 minutes on a lightly oiled baking tray. While this is |
| prawns or cooked flaked fish in place of the bacon | | | | going on heat up the stock and then use this to soak |
| pieces. | | | | your dried fruit. |
| No Oil Lemon and Parsley Salad Dressing | | | | Saute the onion and celery for about 5 minutes and |
| There isn't much point in having a salad if you cover it | | | | then add the apple pieces and the garlic for a further 3 |
| in high fat dressing, but it does taste good. Well so | | | | or 4 minutes. Now place this mixture in a large bowl |
| does this and there is absolutely no guilt attached. | | | | and combine with all the other stuffing ingredients. It |
| ¾ cup water | | | | should be quite moist. Use to stuff your vegetables. |
| 2 Tablespoons o arrowroot powder | | | | Return them to the oven and bake fro a further 15 |
| Juice of one lemon | | | | minutes. |
| ¾ cup finely chopped parsley ( You may want | | | | |